Today we serve very traditional buttermilk polish soup. The origin of this soup dates back to old times, early notes on this subject is found in 1887. It was served for breakfast and buttermilk was common in the diet of the rural population - they used to prepare this dish with buttermilk coming from their own farms. In few regions of Poland - Slask and Wielkopolska - these types of soups were very popular. Poor people simply couldn't afford bying meat and this was cheap and healthy alternative.

Somehow, before I wasn't paying too much attention to this soup. Back in my family home we usually were having it on no meat fridays and I remember I used to hate it. Few years have passed, don't ask me how many and I decided to ring my mam the other day for the recipe and make this soup for us. Janusz really is a big fan of white borscht and rye-meal soups, which are quite similar in taste, so I knew he would love this one. It turned out very light, tart in taste and so simple. I actually start to like it a bit more now, funny how our tastes change with time, and after all I think it is important to cultivate and preserve the tradition! Have you ever tried this soup? Let me know in the comments!

for 2 portions:

  • 1 l buttermilk
  • 2 tbs natural yoghurt
  • 1 tbs butter
  • 2 tbs flour
  • 500g baby potatoes
  • salt and pepper

Warm the buttermilk in a pot on low heat for a few minutes. It's important to just warm the buttermilk through. Mix well yoghurt with flour. Add to buttermilk and stir vigorously so you get a nice smooth mixture. Season with salt and pepper. Remove from the heat. Add tbs butter, let it melt in warm soup. Boil potatoes for about 15-18 minutes, i don't like them too soft. Cut into slices. Place slices of potatoes in bowls, add few butter chips. Pour hot soup over it and enjoy!